2teaspoonslemon zestadd more for extra lemon flavor
In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
Add egg, milk, lemon juice, and lemon zest to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is what you want. Add poppy seeds and stir to combine.
Heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
Measure a heaping ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
Serve pancakes with your favorite maple syrup.
Are your pancakes browning too fast, or aren’t cooked through in the middle? This is a sign that your heat is too high.
Every stove is different, but you’ll want to cook your pancakes between medium heat, or medium-low heat. Adjust as needed.
Made as-is, these pancakes will have a light lemon flavor. For extra lemon flavor, add more lemon zest.